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+ servings

Roasted Squash and Sweet Potatoes with Cranberry Sauce

Roasted Squash and Sweet Potatoes with Cranberries is not only a tasty way to combine veggies, but it will also be a beautiful addition to your Thanksgiving table.
Course Side Dish
Cuisine American
Keyword Cranberry Sauce, Delicata squash, Sweet Potatoes
Servings 4 people


  • 1 pound Delicata squash (sliced in half, seeds removed and cut into 1/2 inch slices)
  • 1 pound Sweet potatoes (sliced into 1/2 inch rounds)
  • 3 tablespoons Olive oil
  • 1 teaspoon Salt
  • 1/2 teaspoon Pepper
  • 1/2 teaspoon Granulated garlic
  • 1 teaspoon Dried Thyme
  • 1/4 cup Whole berry cranberry sauce
  • 2 tablespoons Minced fresh parsley for garnish (optional)


  • Preheat the oven to 425 degrees. Place the squash and the potatoes in a large bowl and toss with the olive oil, garlic, thyme, salt, and pepper. Place on a rimmed cookie sheet and roast for 20-25 minutes or until the veggies are fork-tender.
  • Transfer back to a large bowl and toss with the cranberry sauce and parsley before serving.